Mediterranean Piadina

Sift the flour into a rather large bowl and add the salt and baking powder

Mix carefully and gradually add the lard and water

Quickly combine the ingredients using a fork at first and then your hands until you obtain a homogeneous and elastic dough

Then divide the dough into 8 equal parts forming small balls that you will roll out on a work surface with a rolling pin obtaining thin disks

In the meantime, prepare the eggplants for the filling

Wash them, dry them with paper towels, slice them with the skin on, and grill them

Season them with plenty of olive oil, salt, and chopped parsley that you will have previously rinsed under running water and dried with paper towels

Let them marinate for about 30 minutes

Meanwhile, in a well-heated non-stick pan, cook the piadine on each side over medium heat for a few minutes, remove them from the pan, and fill them with the eggplants and mozzarella sliced

Fold them in half-moon shape and serve them hot

Tip: to make the eggplants tastier, you can add some garlic cloves chopped into small pieces and let them marinate